Go Back
–+ servings
Baked tortellini in tomato sauce topped with grated cheese and fresh basil in a white casserole dish, set on a blue patterned surface.
Print Recipe
5 from 8 ratings

Marry Me Tortellini (Dump & Bake)

This creamy Marry Me Tortellini is a baked vegetarian pasta with rich sun-dried tomato sauce. Big flavor, ready in an hour, minimal effort.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Dishes, Pastas
Cuisine: Italian, Mediterranean
Diet: Halal, Hindu, Kosher, Vegetarian
Keyword: dump and bake dinner, marry me tortellini, tortellini casserole, vegetarian tortellini
Servings: 5 servings
Author: Sarah Bond

Ingredients

  • 1 15-oz can crushed tomatoes 425 g
  • 1 cup heavy cream 236 mL
  • ½ cup sun-dried tomatoes packed in oil, roughly chopped, 30 g
  • 4 cloves garlic minced
  • ½ tsp each salt, crushed red pepper flakes, oregano
  • ¼ tsp each ground black pepper, smoked paprika
  • 20 oz-package fresh cheese tortellini refrigerated; not dried or frozen, 566 g
  • ½ cup grated parmesan cheese 40 g
  • 2 handfuls fresh spinach roughly chopped
  • 2 Tbsp fresh chopped basil

Instructions

  • Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9×13 inch or similar) casserole dish.
  • Dump: To the prepared dish, dump in 1 15-oz can crushed tomatoes, 1 cup heavy cream, ½ cup sun-dried tomatoes (roughly chopped), 4 cloves garlic (minced), ½ tsp each salt, crushed red pepper flakes, oregano, and ¼ tsp each ground black pepper, smoked paprika. Stir to combine, then gently stir in 20 oz-package fresh cheese tortellini.
    A white baking dish with uncooked tortellini on top of a creamy tomato sauce, placed on a blue mosaic tile surface. A wooden spoon rests in the dish.
  • Bake: Cover tightly with aluminum foil. Bake for 30 to 40 minutes*, or until tortellini is al dente (mostly tender but still has a little firmness in the middle).
    A white baking dish filled with baked tortellini in a red tomato sauce, placed on a blue and white mosaic-patterned surface.
  • Stir Ins: Stir in ½ cup grated parmesan cheese, 2 handfuls fresh spinach (roughly chopped), and 2 Tbsp fresh chopped basil. Cover with foil and return to the oven for 5 to 10 minutes. Tortellini should be tender when finished.
    If there appears to be a lot of extra liquid, do not cover cover for the second bake. This can depend on the brand of tortellini.
    A white baking dish with cooked tortellini in tomato sauce, topped with fresh spinach, basil, and a mound of grated cheese, on a blue and white mosaic surface.
  • Serve warm, topped with more fresh basil and parmesan, with crusty bread on the side!
    A plate of tortellini pasta in tomato sauce with spinach, topped with grated cheese, served on a blue patterned table with sliced bread and cheese on the side.

Video

Notes

*Cook time depends on the tortellini brand and thickness
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven, adding a splash of cream if needed to loosen the sauce.
Not freezer-friendly, as the cream sauce can separate and the pasta texture can get funky after thawing.
Can I use frozen tortellini? You can, but you'll need to increase the bake time by about 10 minutes.
Can I prep this pasta bake ahead of time? Totally! Just wait to add the pasta until just before cooking.

Nutrition

Serving: 1serving | Calories: 620kcal | Carbohydrates: 62g | Protein: 22g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 95mg | Sodium: 820mg | Potassium: 580mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1480IU | Vitamin C: 14mg | Calcium: 340mg | Iron: 3.5mg
QR Code linking back to recipe